Mix peppers into softened butter and add salt and pepper to taste. Place the butter on a piece of foil, wax paper or plastic wrap in a log shape about 1 1/2 inches in diameter and about 3-4 inches long. Roll wrapping around butter, smooth out the shape and refrigerate until firm. (Extra buttr can be kept in the freezer for several weeks).

While the butter is chilling, heat the oil in a large ovenproof skillet over medium heat. Add the tied pork loin and brown on all sides. Place the skillet in the oven and roast until pork is firm to the touch, about 40 minutes.

Remove the roast from oven, cut off strings, and slice pork. Slice the cold butter into 1/4 inch thick rounds and place one pice of butter on each serving of meat. Serves 4.